Indulge in the delightful flavors of Small Batch Biscoff Cookies. These rich and buttery cookies are made with Biscoff spread and chunks of dark chocolate, creating a perfect balance of sweetness and spice. The crushed Biscoff cookies mixed into the dough add an extra layer of texture and flavor, making these cookies irresistible. This recipe yields just 4-5 cookies, perfect for a small treat or when you’re craving something sweet but don’t want to bake a large batch.
Why You’ll Love This:
These Biscoff Cookies are the perfect blend of sweet, spicy, and chocolaty goodness. The Biscoff spread adds a unique flavor that pairs beautifully with the dark chocolate chunks, while the crushed Biscoff cookies give a satisfying crunch. The small batch size makes it easy to whip up a quick treat without having a lot of leftovers, making them perfect for when you want just a few indulgent cookies.
Perfect Occasion:
These cookies are perfect for an afternoon snack, a small dessert, or whenever you’re in the mood for a quick and delicious treat. They’re also great for sharing with a friend or as a little homemade gift. The combination of Biscoff and dark chocolate makes them an elegant treat that’s sure to impress.
Decoration Tips:
For a more polished look, sprinkle a few extra chocolate chunks on top of the cookies before baking. You can also drizzle some melted dark chocolate over the cooled cookies for an extra touch of indulgence. Serve these cookies on a small plate or in a decorative box if you’re giving them as a gift.
Ingredients (for 4-5 cookies):
- 1/4 cup (60g) softened butter
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1 spoonful of Biscoff spread
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup plain flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Dark chocolate chunks (as much as you like)
- 2 crushed Biscoff cookies
Instructions:
- Prepare the Dough:
- In a mixing bowl, whisk together the softened butter, brown sugar, white sugar, and Biscoff spread until smooth and creamy.
- Add the egg yolk and vanilla extract, and whisk until well combined.
- Fold in the plain flour, salt, and baking soda, mixing until just combined.
- Gently fold in the dark chocolate chunks and crushed Biscoff cookies.
- Chill the Dough:
- Place the cookie dough in the freezer for about 5 minutes to firm up slightly.
- Bake the Cookies:
- Preheat your oven to 170°C (340°F).
- Line a baking tray with parchment paper. Scoop the dough onto the tray, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool and Enjoy:
- Let the cookies cool on the baking tray for about 10 minutes before serving.
Enjoy!
